📝 About This Recipe
This iconic Jewish bread is a celebration of texture and tradition, featuring a pillowy-soft crumb and a stunning, high-gloss mahogany crust. Enriched with local honey and high-quality vegetable oil, this loaf balances a delicate sweetness with a rich, brioche-like mouthfeel. Whether served at a Shabbat table or transformed into the world's best French toast, this braided masterpiece is the ultimate expression of the versatility of wheat.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (105-110°F; not too hot or it will kill the yeast)
- 1 tablespoon Active dry yeast (or 1 packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
Dough Components
- 800-900 grams Bread flour (approx 6-7 cups; high protein for better structure)
- 1/2 cup Honey (clover or wildflower recommended)
- 1/2 cup Vegetable oil (neutral oil like canola or grapeseed)
- 3 pieces Large eggs (at room temperature)
- 2 pieces Large egg yolks (adds richness and color)
- 1 tablespoon Fine sea salt (essential for flavor depth)
The Egg Wash & Topping
- 1 piece Large egg (beaten with a splash of water and a pinch of salt)
- 1 tablespoon Sesame seeds (optional garnish)
- 1 tablespoon Poppy seeds (optional garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, yeast, and 1 teaspoon of sugar. Whisk gently and let sit for 5-10 minutes until the mixture is foamy and smells like beer.
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2
Add the honey, vegetable oil, 3 whole eggs, and 2 egg yolks to the yeast mixture. Whisk on low speed until the eggs are fully incorporated.
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3
Add 4 cups of the bread flour and the sea salt. Using the dough hook attachment, mix on low speed until a thick paste forms.
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4
Gradually add the remaining flour, 1/2 cup at a time, while the mixer is running. Stop adding flour once the dough clears the sides of the bowl and feels tacky but not sticky to the touch.
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5
Knead the dough on medium-low speed for 7-10 minutes. The dough should become smooth, elastic, and pass the 'windowpane test' (you can stretch a small piece until translucent without it tearing).
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6
Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide into two equal portions for two loaves.
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8
Divide each portion into 3, 4, or 6 equal pieces depending on your desired braid. Roll each piece into a long, smooth rope about 12-14 inches long.
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9
Braid the ropes tightly, pinching the ends together and tucking them under the loaf for a clean finish. Repeat with the second portion of dough.
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10
Place the braided loaves on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes. The loaves should look puffy and feel light.
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11
Preheat your oven to 350°F (175°C). Gently brush the entire surface of the loaves with the egg wash, ensuring you get into the crevices of the braid.
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12
Wait 5 minutes, then apply a second coat of egg wash for a professional, ultra-shiny finish. Sprinkle with sesame or poppy seeds if using.
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13
Bake for 30-35 minutes, rotating the pans halfway through. The challah is done when it is deep golden brown and sounds hollow when tapped on the bottom (internal temperature should be 190°F).
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14
Transfer to a wire rack immediately to prevent the bottom from becoming soggy. Allow to cool for at least 30 minutes before slicing.
💡 Chef's Tips
Always weigh your flour with a kitchen scale if possible; volume measurements can vary and lead to a dry loaf. If your kitchen is cold, let the dough rise inside an oven that is turned off with the light turned on. Don't skip the second coat of egg wash; it is the secret to that deep, mahogany bakery-style finish. Avoid over-flouring your work surface during braiding; a little friction helps in rolling out smooth, even ropes. If the bread browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve warm with salted butter and an extra drizzle of honey. Pair with a savory Shakshuka for a traditional and hearty brunch. Use day-old slices for the richest, most indulgent French toast or bread pudding. Serve alongside a bowl of hot matzo ball soup or beef brisket. Enjoy a slice with a glass of chilled, sweet Kosher wine or a hot cup of tea.